Chocolate pudding raw tarts

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Raw cooking fascinates me. Without making it a part of my daily eating routine, I like incorporating some of these recipes into my menu from time to time.

I’m always surprised by the richness of the flavours in raw food. Ingredients in their natural state are incredibly flavourful, and are naturally sweet, sour, or slightly salty.

Classic desserts made with icing sugar and butter seem a lot less tempting since I discovered raw desserts. Tart shells, usually made with nuts and dates, are quite simply delicious. The avocado-based chocolate pudding I use in this recipe is a raw classic that’s easy to make and so smooth.

To benefit both my body and the planet, I’m increasingly opting for this type of dessert.

Particularities

ServesYields 6 tarts
Prep time20 min
Cook time-
Timeout1 hour

FreezingFreezes well

Ingredients

For the crust

1/2 cup almonds
1/2 cup cashews
2 tablespoons coconut oil
1 tablespoon maple syrup

Replacement options

or agave nectar
1/2 teaspoon vanilla extract
Pinch of salt

For the pudding

1 very ripe large avocado
1 teaspoon vanilla extract
1 tablespoon cocoa powder
2 tablespoons maple syrup
1 tablespoon honey

Steps

Start by making the crust. Powder the almonds and cashews in a food processor. Add the remaining crust ingredients and process until the dough is crumbly, but holds together. Press the mixture into a muffin tin or mini tart pan to shape small cups. Refrigerate for 1 hour.
Using a hand blender, mix all the pudding ingredients until smooth. Add water if necessary.
Once the tart crusts have hardened, remove them from the pan and fill with pudding.